Quick Carrot Pickles

Quick Carrot Pickles

Text and Photo by Jac Kyles Baker 

Makes 1 pint size jar

Ingredients

1 cup warm water

1/4 cup white wine vinegar

1 TB light brown sugar

1 TB sugar

1 tsp salt

1/4 tsp red pepper flakes

1/2 pound baby carrots, peeled and each carrot cut lengthwise into quarters

Preparation

In a small bowl, whisk water, vinegar, sugar and salt until sugar and salt dissolves.  Add red pepper flakes and stir.

Place carrots in a (preferably glass or ceramic) container.  Pour liquid over carrots and cover container.

Marinate pickles for at least an hour, overnight is better.  Store pickles in the refrigerator.